Matzo Ball Soup (Marak Of Im Kneidlach)
מרק עוף עם קניידלך Marak Of Im KneidlachSay it: MAH-rak oaf eem KNAY-dlach
Matzo ball soup is the quintessential Ashkenazi-Jewish comfort food, traditionally served on Shabbat, holidays such as Passover, and whenever someone needs a nourishing meal. A clear, golden chicken broth is filled with light, fluffy matzo-meal dumplings known as kneidlach. The soup is fragrant with onion, carrot, celery, and dill, while the matzo balls offer a delicate, slightly chewy contrast. Its simplicity and warmth have made it a beloved centerpiece of Jewish tables around the world.
Matzo Ball Soup (Marak Of Im Kneidlach)
מרק עוף עם קניידלך, Marak Of Im Kneidlach
Pronounced MAH-rak oaf eem KNAY-dlach
- Serves
- 6
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the matzo balls
Method
Place the chicken pieces, onions, carrots, celery, parsnip, garlic, bay leaf, peppercorns, and dill in a large stockpot. Add the cold water and bring to a boil over high heat.
Skim off any foam that rises to the surface. Reduce heat to low, cover partially, and simmer gently for 1 hour until the chicken is very tender and the broth is flavorful.
While the soup simmers, make the matzo balls. In a medium bowl, whisk the eggs and oil until well combined. Add the matzo meal, salt, pepper, ginger (if using), and seltzer water. Mix until smooth. Cover and refrigerate for 30 minutes.
Remove the chicken and vegetables from the broth using a slotted spoon. Shred or reserve the chicken for another use. Strain the broth through a fine mesh sieve, pressing on the solids to extract flavor. Return the clear broth to the pot and season generously with salt.
Bring the strained broth back to a gentle simmer. With wet hands, form the chilled matzo mixture into 12–14 balls the size of walnuts (they will expand).
Carefully drop the matzo balls into the simmering soup. Cover and cook over low heat for 30–40 minutes until the balls are light, fluffy, and cooked through (cut one open to check; it should be moist but set).
Ladle the hot soup into bowls, placing 2 matzo balls in each serving. Garnish with chopped fresh dill and a few carrot slices from the broth.
Serve immediately while the broth is piping hot and the matzo balls are light and tender.
Regional variants
Some families add thin egg noodles or kreplach (meat-filled dumplings) alongside the matzo balls. Modern versions may include turmeric for extra color or leeks and turnips in the broth.
Cook's notes
- For lighter matzo balls, use seltzer water and avoid overmixing the batter; for denser “sinkers,” reduce the seltzer and increase the matzo meal slightly.
- The soup broth tastes even better the next day; make it ahead and reheat gently before adding the matzo balls.
- Use homemade schmaltz instead of oil for the most authentic, rich flavor.
Serve with
Challah or crusty bread; often served as a first course before roast chicken or brisket on Shabbat and holidays.
Make ahead and storage
Broth can be made up to 3 days ahead and refrigerated or frozen. Cook matzo balls fresh the day of serving for best texture.
